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Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roast chicken thighs in a sautéed mushroom parmasan garlic cream. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook roast chicken thighs in a sautéed mushroom parmasan garlic cream using 15 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:

1. Prepare chicken thighs
2. Take parsley, minced
3. Take garlic, minced
4. Get thyme
5. Get salt
6. Make ready black pepper
7. Make ready olive oil
8. Make ready bacon, diced
9. Make ready baby Bella mushrooms, sliced
10. Prepare garlic, smashed
11. Get toasted sesame seeds
12. Make ready chicken stock
13. Prepare heavy cream
14. Take grated parmasan
15. Prepare rice

Steps to make Roast Chicken Thighs in a Sautéed Mushroom Parmasan Garlic Cream:

1. Heat the oven to 400F. If you have a convection oven now is the time to use that
2. Begin by mixing the garlic, herbs, salt, pepper and olive oil in a small bowl
3. Add the chicken and massage to coat.
4. In an oven proof skillet over medium-high heat some oil. If you have duck fat on hand this is a perfect place to use it.
5. When the pan begins to just start wisping smoke, add the chicken skin-side down. Cook with out moving for 3 min
6. DON'T throw out the reserved marinade! We'll use it later.
7. Flip the chicken and continue to cook for 3 more minutes.
8. Finish cooking the chicken in the oven for 25 min.
9. While the chicken is cooking begin the rice. Cook according to instructions.
10. Prep your other ingredients. Dice bacon. Slice mushrooms. Smash garlic, and add the reserved marinade to the garlic. Measure your liquids out and shred your cheese
11. Remove the skillet from the oven. Be careful it's hot!
12. Separate the chicken and drain the fat
13. Return the skillet to medium heat and add the bacon
14. When the bacon has rendered it's fat and the fat appears clear in the pan, add the garlic and reserved marinade. Cook 1 min
15. Add the mushrooms and sesame seeds. Initially the mushrooms will soak everything up in the pan. Just keep stirring.
16. Cook the mushrooms for 6-8 minutes. They will begin to give up their liquid which will deglaze the pan. Scrape up the pan to get all those bits stuck to the bottom
17. When you can hear the mushrooms stop simmering and begin to sizzle add the stock and cream.
18. Bring to a brief simmer and add the cheese
19. Add the chicken to the sauce and cook another 2 min to reheat chicken.
20. Plate with rice and ladle over the cream sauce

So that’s going to wrap this up for this exceptional food roast chicken thighs in a sautéed mushroom parmasan garlic cream recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!